This post is also available in: Hindi
Dum Aloo literally means, baby potatoes cooked in flavorful gravy that is left to simmer for a long time. This is a very rich dish (hence punjabi) that is very apt as a main course in any vegetarian party menu.
Dum aloo is rich in carbohydrates and starch as the base is potato. It can be consumed from a child to the old as it is so easily chewable. In West Bengal, the dish is called “Luchi”.
Dum aloo is all time favourite of North Indians and it is preferred to eat this delicious yet simple sabzi with hot pooris.
- 25-30 Baby Potatoes
- 5 medium-sized Onions
- 4 large Tomatoes
- 12-15 Cashew Nuts
- 1/4 cup Milk
- 1/2 cup Curd
- 2 tbsp Fresh Cream
- 1 tsp Kashmiri Red Chilli Powder
- 3 Green Chillies
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Kasuri Methi
- 1 tsp Garam Masala Powder
- 1 tsp Ginger-Garlic Paste
- 2 Bay Leaf
- 1 Cardamom
- 5 Cloves
- few Black peppercorns
- Salt to taste
- Water as needed
- Oil as needed
Warm the milk and soak the Cashewnuts in it for 30 minutes.
Wash and deskin the baby potatoes.
Heat 7 to 8 cups of water in a huge pan in a high flame. When it starts to boil, add the baby potatoes and boil them for 3 minutes.
After 3 minutes, remove them in a colander and let them stand for 10 minutes so that they get dry.
Meanwhile, cube the onions in quarters and add to the same boiling water. Let them boil for 5 minutes and remove in a sieve.
Again, in the same boiling water, add the tomatoes. Switch off the flame and cover with a lid. After 5 minutes, remove them and put them in cold water. This helps in removing the skin easily.
In a mixie jar, take the boiled onions, blanched tomatoes, 2 green chillies, soaked Cashewnuts and the Ginger-Garlic paste. Blend to a smooth paste. Keep aside.
Pat dry the potatoes and prick them multiple places with a toothpick.
Heat up 2 tablespoon oil in a non-stick pan and put potatoes in the pan.
Keep the flame low and shallow fry them till light golden all over.
Take out of the pan and keep aside till the gravy base is prepared.
In a thick bottom pan, heat 2 tablespoons oil on a low flame.
Add the Cardamom, bay leaf, cloves and black peppercorns. Let fry for a minute.
Now, add the onion paste. Cover with a lid and let cook until color change to golden brown.
Stir-fry once in a while so that it doesn't stick to the bottom and burn.
The mixture will also leave oil from the sides when cooked.
Add the seasonings like salt, Kashmiri red chilli powder, coriander powder, turmeric powder and garam masala powder. Saute for a minute.
Add the curd and keep on stirring till it mixes with the gravy.
Add the fried potatoes and 4 to 5 cups of water.
Slit the remaining green chilli, deseed it and toss it in.
Cover with a heavy lid and let it simmer for about 10 minutes or more.
The potatoes will take in all the flavors. Add more water in between as per gravy consistency preferred.
Lastly, garnish with chopped green coriander leaves, fresh Cream and crushed Kasuri Methi.
Serve with rice or Tandoori Roti.
Baby pototes are required for this recipe as large potatoes will not cook well and if you put cut pieces of large potato, it will not look visually appealing.
Pricking the potatoes helps in cooking and absorption of all the masala while cooking.
Shallow fry the potatoes till the time these are semi cooked.
Cook the gravy well till it starts leaving the oil from the sides. If gravy is not cooked properly it will spoil the complete recipe.
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